Home
We have 1 guest online
 
Welcome to Watch A Cook.com
Chicken Potpie Empanadas PDF Print E-mail
Written by Desja   
Saturday, 22 November 2008 09:03


Antonis Achilleos

1 tablespoon unsalted butter
1/2 yellow onion, diced
1 tablespoon flour
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots
1 3- to 4-pound store-bought rotisserie chicken, meat shredded
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)
 

Heat oven to 400° F.

Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.

Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust. Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.



Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 696.66(46% from fat); FAT 35.48g (sat 8.14g); CHOLESTEROL 142.95mg; CALCIUM 61.27mg; CARBOHYDRATE 42.72g; SODIUM 680.21mg; PROTEIN 50.47mg; FIBER 3.33g; IRON 4.29mg

Real Simple, DECEMBER 2005
 
Blue Cheese and Honey Bruschetta PDF Print E-mail
Written by Desja   
Saturday, 22 November 2008 09:01

Mark Lund
1/2 baguette
3 ounces blue cheese
2 tablespoons honey
 

Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).

Divide the blue cheese among the toasted bread slices. Drizzle 2 tablespoons honey evenly over them.



Yield: Makes 4 to 6 servings

Real Simple, MARCH 2006
 
Bacon and Leek Tart PDF Print E-mail
Written by Desja   
Saturday, 22 November 2008 08:48

Maura McEvoy

8 slices bacon, cut into 2-inch pieces
2 leeks (white and light green parts), cut into 2 1/2-inch strips
1 17.3-ounce package frozen puff-pastry sheets, thawed
4 ounces fontina or Swiss cheese, shredded
 

Heat oven to 375° F.

Cook the bacon in a skillet over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate.

Discard all but 1 tablespoon of the drippings and return to medium heat. Add the leeks and cook for 3 minutes.

Unfold the puff pastry and place on 2 parchment-lined baking sheets. Sprinkle with the cheese and scatter the leeks and bacon over the tops.

Bake until the pastry is golden brown and crisp, about 25 minutes.



Yield: Makes 1 serving

NUTRITION PER SERVING
CALORIES 372(61% from fat); FAT 25g (sat 9g); CHOLESTEROL 25mg; CARBOHYDRATE 24g; SODIUM 566mg; PROTEIN 11g; FIBER 2g

Sara Quessenberry
Real Simple, APRIL 2008

 
Beef Satay PDF Print E-mail
Written by Desja   
Saturday, 22 November 2008 08:50

Wendell Webber

1/2 cup smooth peanut butter
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 tablespoon fresh lemon juice
1 .92-ounce package Good Seasons Roasted Garlic salad-dressing mix
1 pound presliced sirloin
1 tablespoon sesame oil
Wooden skewers soaked in water
 

In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside.

If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it. Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce.

If you made it from scratch: 1 hour



Yield: 4 servings

NUTRITION PER SERVING
CALORIES 485(1% from fat); FAT 29g (sat 7g); CHOLESTEROL 65mg; CALCIUM 23mg; CARBOHYDRATE 23g; SODIUM 5825mg; PROTEIN 32mg; FIBER 2g; IRON 3mg

Real Simple, AUGUST 2002
 
Drinks for Any Table PDF Print E-mail
Written by Desja   
Saturday, 22 November 2008 08:46
Drinks for Any Table
Don Penny

 
White Wine

2007 Anselmi San Vincenzo, $14
This rich Italian white has pleasing notes of pears and nuts.

2007 MacMurray Ranch Pinot Gris, $20
A plump, honeyed California wine with a hint of peachy sweetness. Perfectly suited to turkey with cranberry sauce.

2006 Conundrum, $24
This blend, made with Chardonnay, Viognier, and Muscat, has a silky texture and scents of fig and spice.
 
«StartPrev12NextEnd»

Page 1 of 2
Banner
 
Featured Links:
Your Ad Here